Thursday, February 7, 2013

Homemade Salted Caramel Mocha

Quick little post about my little big cup of coffee.
I got this nice white mocha recipe that works amazingly well last year or the year before, and have delighted in making homemade white mochas since then.

Today, however was not a white-mocha kind of day. Today was a salted caramel "brown" mocha kind of day. (Or is it just called a mocha? Not entirely sure but we're gonna call it what we wanna call it today.)

The wonderful rain is drizzly.

And so is the caramel.

I'm glad we had redi-whip because we often don't.

     Here's how I did it, adapted a bit because I wasn't looking at the recipe- I was going from memory, and it is delightful how it is.
     Ok, on with the short version, because we all wanna just get right to it. If you want a longer version, then read it slower. hehe.

You will need:
Milk, Chocolate Chips, Caramel Ice Cream Topping, Redi-Whip, Table Salt (Or Sea Salt if that's your thing.)
Oh, and a nice hot steaming cup of joe. Or Espresso if that's your thing.

husband birthday truffles
1/2 C. Milk (or so. However much you're gonna put in your mug. Whole milk works best but all we had today was 2% and it was fine)
1/4 C. Chocolate chips. (I actually used the leftover almond bark that was in my bowl/double boiler from the truffles I made my honey for his birthday. You know, the bit that is too shallow to dip truffle in?)

1) Stir together in a double boiler. Whisk till you've got some nice bubbles, or until your arm gets tired, or until you get impatient to drink your mocha.

2) Stir into your hot coffee.

3) Squirt Redi-Whip on top, and drizzle with caramel ice-cream topping

     Take a deep breath, the next part feels weird unless you've done it before...

4) Shake some salt on top.

     Don't forget this last, most important step... if you're even still with me....

5) Enjoy!

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